(Chinese cedar; Xiangchun)
A Chinese delicacy and culinary oddity. It’s a tree and the source of a valuable hardwood similar to mahagony. But at the seedling stage the fresh young leaves and shoots are edible, highly nutritious, and a popular aromatic vegetable in China. Excellent for stir fries, especially with egg, and for pickling and seasoning. Flavour resembles onions, with rich aromatic overtones. In China there is a large industry growing the ‘tree vegetable’ in greenhouses and tunnels year round. Also suitable for sprouts and ‘microherb’ production. In Chinese medicine the bark is used for diarrhea, dysentery, and flatulence.